Grain-Free Berry Crumble (Vegan and Paleo)

I’m sharing a healthy Berry Crumble recipe today that is gluten-, and dairy-free! The secret to the grain-free topping is cassava flour, an ingredient I’ve been using for about a year now with great results:

Items you’ll need for this recipe:

Otto’s cassava flour

Square glass baking dish

Organic coconut flour and sugar

Grain-Free Berry Crumble

Prep time 20 mins

Cook time 45 mins

Total time 1 hour 5 mins

This is a grain-free healthy dessert that is both paleo-friendly and vegan.

Author: Carrie Forrest, MPH in Nutrition

Recipe type: Dessert

Serves: 4

Ingredients

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1½ cups fresh or frozen blueberries*

2 cups fresh or frozen strawberries*

½ teaspoon vanilla extract, or the beans of one vanilla pod

1 teaspoon fresh lemon juice

For the crumble topping:

½ cup cassava flour

2 tablespoons coconut flour

2 tablespoons coconut sugar

¼ teaspoon baking powder

pinch of sea salt

2 tablespoons coconut oil, melted

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Instructions

*if using frozen berries, defrost them in the refrigerator overnight, or by heating in a saucepan or in the microwave)

Combine the blueberries and strawberries in a mixing bowl, and stir in the vanilla extract and lemon juice. Pour the mixture into your baking dish.

To make the crumble topping, stir together the cassava flour, coconut flour, coconut sugar, baking powder, sea salt, and coconut oil in a clean bowl. Use your hands if necessary to ensure that the mixture becomes crumbly and not dry.

Use a tablespoon to drop the crumble mixture on top of the berry mixture, spreading it out as evenly as possible.

Bake the mixture for 45 minutes, or until the topping starts to brown.

Remove from the oven and let cool for at least 10 minutes before eating.

If you like, serve with a dash of your favorite dairy-free milk, yogurt, or ice cream, for added creaminess.